Irish Cream Coffee Fudge Recipes

Steps:

• 1. In a small bowl, combine Baileys and coffee crystals. Microwave on high for 10 seconds or until melted and dissolved.
• 2. In a medium saucepan, over medium heat, melt butter, evaporated milk, sugar, and marshmallow cream.
• 3. Slowly add the Baileys coffee mixture; stir well.
• 4. Boil for 5 mins.
• 5. Remove from heat. Stir in chips and vanilla extract. Stir for approx. 3-4 mins until smooth.
• 6. Pour into a foil lined 8x8" pan. Chill to set.

Steps:

• In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
• In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
• Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.

Steps:

• In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
• In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well.
• Bring to a full boil, stirring constantly, for 5 minutes.
• Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.
• Stir in the vanilla, then the hazelnuts until mixed well.
• Pour into a greased 8-inch square pan and spread evenly.
• Chill until just set but still easy to cut, cut into 1-inch squares.

Steps:

• Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
• Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
• Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
• Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
• Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
• Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
• Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.

Steps:

• Melt chips in a glass mixer bowl in the microwave.
• Add remaining ingredients(except the nuts) and blend.
• Add the nuts.
• Pour into a 13" x 9" waxed paper lined pan.
• Chill & cut into pieces.

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.